Nutrition

The digestive system breaks food into usable food components (called nutrients), which are then
absorbed into the bloodstream. The nutrients then enter the cells and undergo further chemical
reactions, called metabolism. Its through the process of metabolism that nutrients are transformed into
energy or materials the body can either use or store.

Balanced diet

A balanced diet is one that contains the right amount of each of the key types of chemical called
nutrients.

Not eating enough causes a deficiency disease.

Eating eat too much of some of the nutrients, like fats can also cause disease (diabetes, high blood
pressure).

If you are ill through not eating a balanced diet you have malnutrition.

Nutrient Sources/Types Function

Carbohydrate glucose
fructose (fruit sugar)
sucrose (table sugar)
lactose (milk sugar)
maltose (a sugar found in
germinating cereals, such as
barley)
starch (complex
carbohydrate)
Proteins Animal sources meat, eggs, fish
and dairy
Plant sources beans, nuts and
grains.
We produce some amino acids
within us, some we must get from
the above sources (these are
called essential amino acids).
Lipids Oils and fats
Meat, cheese, milk, butter
Vegetable oil, corn oil.
Bodys primary energy source.
Necessary for the growth and repair of the body
tissues.
Are used in the production of antibodies,
haemoglobin, hormones and enzymes
Deficiency causes - kwashiorkor
A reservoir of excess energy (excess
carbohydrates are converted to fat.)
absorption of certain vitamins - Vitamins A, D, E,
and K are fat-soluble
Contributes to cellular structure. Dietary fats can
be converted to other lipids (such as
phospholipids and cholesterol), which are major
structural components of cell membranes and
myelin (nerve cell covering). Cholesterol also
helps produce steroid hormones, bile acids, and
vitamin D.
insulates and protects the body
Vitamins A - Fish oil, eggs, dairy, green and
yellow
Vegetables/ Carotene in carrots
B- Egg yolk, liver, milk,
wholegrain cereals, yeast extract,
vegetables and fruit
C - Citrus fruits, green vegetables
D - Fish liver oils, fatty fish, and
eggs. Is also synthesized from
ultra-violet light
Minerals Calcium - Milk, egg yolk, cheese
and green leafy vegetables
Iron - Liver, kidney, red meats,
egg yolk, nuts and green
vegetables
Dietary fibre Type of carbohydrate.
Cellulose (from plant cell walls)
Water Fresh water, fruit and vegetables
Essential for healthy vision, healthy skin
Deficiency causes night blindness
Involved in energy release
processes/metabolism/cellular respiration
Deficiency causes-
B1 (thiamine) - Beriberi (nervous system
disorder),
B2 (riboflavin) - Dry, scaly skin
B3 (niacin) pellagra (Dermatitis, dementia,
diarrhea)
Synthesis of connective tissue, antioxidant, red blood
cell formation, wound healing, aids in iron
absorption.
Deficiency causes scurvy
Essential for healthy teeth and bones
Maintains the blood calcium level by increasing
calcium absorption from food
Deficiency causes rickets
Formation of bones and teeth, blood clotting, muscle
contraction and relaxation, nerve function
Deficiency causes rickets, nervous system
problems
Essential for the production of haemoglobin in
red blood cells
Deficiency causes anemia, fatigue
Humans cannot digest cellulose; instead it absorbs
water in the intestines and swells. This adds bulk to
the faeces, which stretches the colon and increases
peristalsis. In turn, this allows faeces to pass more
quickly out of the body.
Therefore useful for peristalsis and avoiding
constipation (smooth movement)
Essential to maintaining the bodys fluid balance and
aids in the transport of substances around the body
Food tests

Test for Method Observation/result

Starch Add a few drops of iodine solution on the Area with iodine solution turns
sample. blue/black when exposed to starch.
(Iodine solution is brown or yellow)

Glucose Benedicts solution contains copper sulphate.
1. Dissolve some glucose in some water in a
test tube.
2. Add some Benedicts solution. (result
blue solution)
3. Heat it in a water bath
brick red precipitate is deposited
(note: initial blue mixture turns
green, then yellow and may finally
forms a brick-red precipitate.)

Energy content 1. Measure the mass of the sample 4.2 joules of energy raises
of food. (weighing) temperature of 1g of water by
2. Add 20cm3 (20g) of water to a boiling 10C
tube.
3. Measure the temperature of the water.
4. Mount the sample food on a mounted
needle and set it on fire.
5. Hold the burning food under the boiling
tube with water.
6. Once the food no longer burns, measure
the final temperature of the water.

(Final temperature start temperature) C x 20 g x 4.2 (J/gC)

Mass of the food in g

= result in Joules/grams

Exercise

1. Explain variations in diet related to age, pregnancy, climate and occupation.